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By Shelly Detwiler, berry farmer and dietician The excitement of traveling is in the air. We have all been cooped up for over a year now and we are itching to get out of Dodge. Traveling abroad, across the U.S. and through the wonderful state of Ohio has taken me on quite the gamut of accommodations from a yurt in The Wilds, and camping in Betty, our T@B teardrop, to high-end hotels and of course everything in between. Experiencing unique lodging and my foodie ways have become a bucket list pursuit for me that started even from a young age. In the summer of ’83, the unique choices of lodging and food primarily fell to bed and breakfasts and their regional cuisine. Our family vacation that year took us across New England notches, lakes, foothills, the Atlantic Coast and White Mountains. In those days without mobile phones, booking.com and google maps to help you secure overnight accommodations, we were left with a bed and breakfast book and the good old fashioned Rand McNally Atlas

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